Glazed gingerbread recipe
These days I kind of missed it, but know that motivated! :))) I managed and have "knocked" and celebrations for Christmas, now we are on vacation and relax while waiting for Santa really slowly, because the school … "Mom, certainly was a gentleman in disguise" )))) Until this year I never made glazed gingerbread , but this year, being helped by the precious advice found at Rita and her delicious treasures , I set out to impress my children's colleagues. Although I had emotions like at the biggest exam 😀 I finally breathed a sigh of relief when I saw how quickly it disappeared from the cake trays.
glazed gingerbread bundt cake
- 3 dogs flour
- 100 g sugar
- 4 tablespoons honey
- 2 eggs
- 1 yolk
- 100 g butter
- 1 baking powder
- 1 tablespoon cinnamon
- For Royal Icing glaze:
- 1 album
- 200 g powdered sugar
- a little lemon juice
Preparation Glazed gingerbread:
Eggs and gabenus are mixed with a pinch of salt until they double in volume. Add the sugar and honey and continue mixing until the composition becomes like a cream. Melt the butter and add it to the composition.
We mix the flour with the baking powder and cinnamon. Pour the above composition in the middle and mix. We will get a soft and very sticky dough. Refrigerate for a few hours, during which time it will harden considerably.
Spread the dough on the lightly floured table in a sheet about 0.5 cm thick and cut stars, with a cookie shape given through flour. We place them in a tray lined with baking paper
and bake on medium heat for about 20 minutes, until they start to brown "on the sole"
Remove to a grill and leave to cool.
Royal Icing Glaze:
The sugar is sieved through a thick sieve.
The egg whites are mixed at the lowest speed, so as not to incorporate too much air. Add a few tablespoons of sugar and beat a little. Add lemon juice, then sugar again little by little, until you get a homogeneous and dense paste.
- The foam should make spikes when we remove the blades from the mixer and keep its shape for about 15 seconds.
From this composition we put in a posh or in a thicker bag about a third of the quantity. We attach a very thin tip to the posh or we cut the bag at one end and we will draw the outline of the stars.
We will use the rest of the composition to fill the contour. Add very little water and mix well, so as to obtain a soft consistency, so that the icing spreads over the entire surface of the cakes.
- When you let the icing fall into the bowl, it keeps its shape for only 8-10 seconds.
- The glaze can be colored in your favorite colors, using gel or powder food dyes
Let the contour dry for a few minutes, then put the filling icing evenly with a toothpick.
Allow to dry a little, then decorate as desired.
After decorating, let it dry very well, then put the gingerbread in tightly closed boxes.